Malai Kofta Curry

Another favorite of mine, which goes well with chapathis.

Ingredients

For the Kofta

Paneer - 100 g, grated

Potato - 2 medium, boiled & mashed

Chopped, boiled vegetables - 1/2 cup (optional)

Salt -  as needed

Green chillies - 1, chopped fine

Garam Masala - 1/2 tsp

Corn flour - 2 tbsp (for coating)

Oil - 4 tbsp, for frying

For the Gravy

Big onion - 1 big, chopped fine

Ginger - 1 inch piece, crushed well

Garlic - 2 cloves, crushed

Tomato - 1 big, chopped

Red chilly powder - 1 tsp

Broken cashew - 1 tbsp, soaked

Garam Masala - 1 tsp
Kasurimethi - 1 tsp

Water - 1 cup

Sugar - 1/2 tsp (optional)

Cooking cream - 2 tbsp

Salt - as needed

Method

Kofta

1. Mix all the ingredients in a bowl. Shape them into balls. Roll them in corn flour and fry them in oil. Keep them aside.

Gravy

1. Heat a thick bottom pan, add about 2 tbsp oil. Add the finely chopped onion. Saute till they are transparent.

2. Add the ginger, garlic. Saute till raw smell is gone. Add the red chilly powder, saute for about 30s till raw smell is gone.

3. Add chopped tomato and saute till oil starts leaving. Switch off the stove and let it cool down. Once cooled, grind them in the mixer to a smooth paste.

4. Heat the pan again, add the onion-tomato paste. Let it cook for a while. Meanwhile grind the cashew to a smooth paste. Add garam masala & enough salt to the onion paste. Mix well. Add the cashew paste and also 1 cup of water. Let it boil.

5. Once the gravy gets required thickness, add little sugar (if adding) and the kasuri methi. Add the cooking cream (if adding). 

You can either add the fried koftas into the curry at this stage or add them just before serving (I prefer the latter). Garnish with some grated paneer, cooking cream & coriander leaves..